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Fine sauce

In days gone by, the last vegetables picked from kitchen gardens were used to make what’s called fine sauce. Peppers, carrots, onion, celery and whatever else grew in the ground at that time of year, obviously in varying proportions depending on availability, were chopped very finely and preserved in vinegar.

The sauce is still made today and is used to accompany boiled meats and mixed cold cuts or else served spread on crunchy crostini for a colourful, enticing aperitif.

Fine sauce is a traditional Emilian recipe and, since it’s original purpose was to use up end-of-season vegetables, we wonder if perhaps its name was intended to indicate not just the fine cut of the veg, but the end of fresh seasonal produce, given that the Italian term for ‘end’ is ‘fine’!

“E cmanda com e do ad cop quand la brescla l'è baston”
It rules like the two of cups when the trump suit is clubs.
Emilian proverb

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